Advancing Solid-State Fermentation with Culinary Fungi for Nutrient-Dense, Minimally Processed, Whole-Foods and Resilient Food Systems– A Narrative Review (opens in new tab)

IntroductionSolid-state fermentation with culinary fungi (mushrooms commonly used in cooking) could be a scalable means of producing nutrient-dense protein foods, while improving digestibility and bioavailability and valorizing agricultural commodities and byproducts. Advancing the science of these processes has major implications for both nutrition security and resilient, sustainable food systems. This review synthesizes how substrate selection, fungal strain choice, and controllable growth ...